Eritrean cuisine is the traditional cuisine of Eritrea, a country located in the Horn of Africa. It shares similarities with the northern part of Ethiopian cuisine, but with its own unique characteristics and influences from the country's various ethnic groups and its Italian colonial history.
Overview[edit | edit source]
Eritrean cuisine is a reflection of the country's history and geography. The food is generally spicy, with a variety of flavors and colors representing the diversity of the Eritrean people. The staple foods in Eritrea include injera, a sourdough flatbread, and tsebhi, a spicy stew, which are typically served with a variety of side dishes.
Common Dishes[edit | edit source]
The most common dishes in Eritrean cuisine are based on a staple of grains, primarily teff, but also barley, wheat, and sorghum. These are used to make injera, which is often served with tsebhi. Other common dishes include shiro, a stew made from ground chickpeas or lentils, and kitcha, a bread that is typically eaten for breakfast.
Influences[edit | edit source]
Eritrean cuisine has been influenced by its neighboring countries, particularly Ethiopia, Sudan, and Somalia, as well as its former colonizer, Italy. This is evident in the use of pasta and other Italian ingredients in some dishes, as well as the use of spices and flavors common in the cuisines of the Horn of Africa.
Eating Habits[edit | edit source]
Eating in Eritrea is a social activity, and meals are often shared from a communal dish. It is common for diners to use their right hand to scoop up food, using injera as a kind of edible utensil. Traditional Eritrean coffee ceremonies are also a significant part of the culture, with coffee often served in a jebena, a traditional clay coffee pot.
See Also[edit | edit source]
Contributors: Prab R. Tumpati, MD